Grandma's Potato Peel Pie

This is a WWII Recipe. Also made famous from the book The Guernsey Literary and Potato Peel Pie Society (one of my latest favorite reads). Let me preface this recipe by stating that you can make it taste delicious, or you can make it taste like it did back during the War. If you want it to taste "authentic", don't add any salt, garlic, butter or cream. Or, if you want it to be awesome, add all of the above and anything else you can imagine (I added green onions, parmesan, etc.). Make it your own, but you should try it.

2 c raw, grated potato skins (add some of the white part to keep the texture more tender), then use mashed potatoes for filling.

1/3 c grated onion
1 egg, beaten
3 tbls flour
1 beet (cooked--I bought a fresh one but I bet you could use a canned one),

Directions: Preheat oven to 400 degrees. Butter a small pie plate. Mix grated potato peels wiith egg, onion and flour. Press the mixture into the pie plate and up sides to form a crust. Bake crust for 20-25 min. While crust is baking, cook potatoes, drain & mash. You can add your favorite mashed potato flavorings here such as garlic, onion, milk, butter, salt etc., Fill crust with mashed potatoes and sprinkle with beets ( I julienned them first). Bake in oven at lower temperature of 375 for 10 minutes or until browned.

Persimmon Cookies

What's a persimmon, you ask? Looks sort of like a tomato. Known to the ancient Greeks as "fruit of the Gods". Fits in the berry family, surprisingly. Famous around autumn time. Makes a really tasty cookie.

Try Out This Recipe (fits in the pumpkin cookie family):
2 ripe persimmons, pureed
1 cup white sugar
1/2 cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 F. Lightly grease or line one baking sheet with parchment paper.
Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
Bake at 350 degrees F for 12 to 15 minutes.

Grandmother's Conference Potato Donuts

There are about a million things that I love about my in-laws, and right up near the top of the list is their tradition of having donuts every year at general conference time. Since we live away from most of our family, we've spent the last several years doing this in our own home with friends and neighbors. It's an awesome tradition, and so are these donuts. Try them. Just one bite will put Krispy Kreme to shame. This recipe makes about 35 donuts.

1/3 c. warm water

2 tsp. dry yeast

1/3 c. shortening

2 eggs, beaten

1 1/3 tsp. salt

1 c. milk

1/3 c. sugar

2/3 c. salted mashed potatoes (fake or real)

2/3 tsp. lemon juice

2/3. tsp. grated lemon rind

4-5+ cups flour

Combine milk, shortening, salt , sugar and mashed potatoes. Heat until lukewarm. Add beaten eggs and yeast that has been dissolved in 1/3 c. of warm water. Add 3 cups of flour and beat until well blended and smooth (I use my bread mixer - you could also try your bread machine, or do it by hand). Add lemon juice, rind and nutmeg. Add remaining flour to make a soft, but firm dough (use more flour if necessary). Knead until smooth. Cover and let rise until double in bulk. Punch down and divide dough in half. Roll out 1/2 inch thick and cut with donut cutter (you could also do this by hand with a cup and a lid). Allow to rise until double, covered, for about 45 minutes. Fry in vegetable oil (medium-high or 380 degrees) until golden brown on each side. Drain on absorbent paper, then dip in prepared glaze.

Glaze

1 1/2 c. powdered sugar

1/4 c. warm water (added by the tablespoon)

1 tsp. vanilla

1/4 tsp. cream of tartar

1 TBS. karo syrup

Kristin's Chicken Enchiladas

So easy, and so good. How could anything with cream not be good?

4 chicken breasts (cooked and diced)
16 cz. jar of salsa (I used medium heat spicy red pepper salsa)
2 cups of cheddar cheese
1 pint of heavy whipping cream
8 large tortillas

Combine chicken, salsa and 1 cup of cheese in bowl.
*Pour small amount of heavy whipping cream on large plate. Wet one side of tortilla in the cream on the plate then put a few heaping spoonfuls of the stuffing in the middle of the tortilla. Roll up tortilla and place in a greased 9x13 casserole dish.
Pour remaining whip cream on Enchiladas and make sure all of tortillas are moist.
Sprinkle remaining cheese on top.
Cook 20 mins. @ 350 degrees. Broil last 30-40 secs. *after you put a tortilla into the casserole dish, put more cream on the plate. Enough to wet the one side of the next tortilla